No. 3317 — Wild Strawberry Jelly
English historical translation of Molokhovets recipe No. 3317 from the 1901 Russian cookbook, retaining original methods and measures.
Put ripe but not overripe wild strawberries into a salad bowl and mash with a spoon. Transfer to a linen bag tied just above the fruit and hang so that the juice drips out gradually.
Allow the juice to settle and carefully pour the clear layer into a preserve pan, filling it no more than halfway. For every pound juice take 1½ pounds finely pounded sugar, or 1½ glasses sugar for each glass juice.
Stir until all the sugar dissolves, cover the pan and put it over fairly high heat. When boiling begins, signalled by the pan handle rattling, lift the lid occasionally to make sure the juice boils well without overflowing.
Remove from the heat, thoroughly dry the underside of the lid and let steam escape. Cover again and return to the heat. Repeat about three times.
Finish over gentle heat, testing with a spoon and with a wooden splinter, stopping short of the first mark so the jelly does not overcook. The lid may be removed towards the end.